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This homemade herbed garlic butter naan is a slight variation on an HBH classic. It’s extra soft, doughy, chewy, and brushed generously with caramelized garlic herb butter. Quite honestly, you’ll have a hard time finding a better naan recipe out there. The best part, this bread is so easy make, and pretty difficult to mess up. Serve alongside your favorite Indian dishes, with grilled meats, alongside hummus, or simply on its own…fresh off the skillet. You simply can’t go wrong with this naan.
This recipe has been a long time coming.
Those of you who read often probably already know that I am obsessed with my homemade naan. It’s truly one of my favorite recipes I’ve ever shared. And it is, without a doubt, the one I remake most often. Probably because it’s also my family’s favorite. With requests from my mom and little sister coming in often, very often.
This herby, garlicy naan is my homemade naan recipe from years back, but with the addition of herbs, garlic, and butter. It’s so simple, and pretty much perfect in every which way. I can’t believe it’s taken me so many years to create this recipe. But man oh man, I’m thankful I finally listened to all of you who said to make garlic naan, because it’s a game changer.
Just like with my plain naan recipe…which I still think you NEED, because sometimes garlicy, herby bread isn’t the best for everything…this naan is simple. You really can’t mess it up. That said, there are a few things you need to know.
First, the milk and the yogurt are a must. I’ve discovered that these two ingredients, which are not always traditional in naan, are really what make this recipe better than others. You can use a nut milk, and you can also use coconut yogurt, but I will not lie, it’s not exactly the same. If your diet allows, I highly recommend using whole milk and yogurt.
Second, a cast iron skillet (a screaming hot one), is really what you need to create the perfect naan. Yes, this can be made in a nonstick skillet, but you will not get all those lovely pockets of air and toasted bottoms. It just won’t happen. I like to use this Staub Skillet, which conveniently comes with a clear glass lid, perfect for knowing just when to flip. It’s practically dedicated to making naan.
Third, it’s important to roll your naan dough out pretty thin. It may not seem right, but a thin naan dough will equal a soft doughy baked piece of naan. As the naan cooks (on the screaming hot skillet), it will quickly puff. If the dough is too thick, it will just be dense and heavy, instead of airy and light.
Fourth, butter, yes, you need it. Brushing the naan dough with butter before cooking is the key to a beautiful golden naan. So is finishing each cooked piece of naan with a little garlic herb butter. The butter is essential for that melt in your mouth, roll your eyes back, delicious taste. Trust me.
PS. as my mom is reading this, I can guarantee you that her mouth is watering. I think naan might just be her favorite food. It may be hard for her to admit, but I kinda think it beats out chocolate…maybe.
And that’s honestly all you need to know. Your first piece might not look that nice, but you’ll get the hang of it. By the last piece of naan, you will be a pro.
The best part though? No matter how the naan looks, it’s still going to taste DELICIOUS. Truly, you can’t mess this recipe up. It always turns out good. And really, is anything slathered with garlic herb butter ever not delicious?
Answer? Nope, always delicious. Oh, just don’t burn the garlic. Then you could have an issue…
Now, what can you serve this naan with? EVERYTHING.
I’m talking butter chicken meatballs – yes, please. Or the vegan option, coconut butter cauliflower? For sure some sheet pan chicken shawarma. Oh, and definitely this sweet potato lentil soup with rice. Or any soup for that matter.
My personal favorite? Hot right off the skillet with a little extra herby butter and nothing else. Yes, yes, yes.
And with that, enjoy one of my favorite recipes of all time. Make it…make it today, tomorrow, and every day you can find the time. Just like a good chocolate chip cookie, naan makes the day better. So dramatic, but so true.
If you make this herbed garlic butter naan, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch the How To Video:
Herbed Garlic Butter Naan
Servings: 8
Calories Per Serving: 620 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/4 cup warm water
- 1 tablespoon honey
- 3/4 teaspoon active dry yeast (optional, see note)
- 3/4 cup warm whole milk
- 1 cup full fat plain greek yogurt
- 4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 8 tablespoons (1 stick) salted butter, melted and divided in half
- 2-4 cloves garlic, grated
- 3/4 cup chopped mixed herbs (such as parsley, cilantro, chives, and/or dill)
Instructions
- 1. In the bowl of a stand mixer, combine the water, honey, and yeast. Let sit for 5-10 minutes or until the mixture begins to bubble on top. 2. Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using the dough hook, mix until the flour is completely incorporated, about 2-4 minutes. The dough should be sticky. Dust lightly with flour and knead the dough into a ball using your hands. Cover the bowl with plastic wrap and let sit in a warm place for 1 hour, until doubled in size, or if not using right away, overnight in the fridge.3. When ready to cook divide the dough into 8 equal balls. Using a rolling pin, roll each piece of dough into a large oval, about 8 inches long and about 1/4-inch thick. Repeat with the remaining dough.4. Heat a large cast iron skillet over medium-high heat, you want the pan screaming hot. Brush both sides of the naan with half of the melted butter. Drizzle the the skillet with a teaspoon of olive oil, then carefully use a paper towel to wipe the oil around the skillet. Place the naan on the hot skillet, immediately cover with a lid and cook for 1 minute, bubbles will form. Flip and cook, uncovered for another 1-2 minutes, until large toasted spots appear on the underside. Remove from the skillet and wrap in a clean kitchen towel. Repeat with the rest of the naan, keeping them wrapped in a towel while you work. 5. To make the garlic herb butter. Melt together the remaining half of the melted butter plus the garlic. Heat over low heat until the butter is lightly browned and the garlic golden. Remove from the heat and add the herbs. Brush the garlic herb butter over the warm naan and serve. These are best served warm, right off the skillet, but leftovers are still delicious. Keep stored in an airtight container for up to 3-4 days or freeze for up to 3 months.
Notes
Yeast: If you do not have access to yeast or simply cannot use, you can omit the yeast. The naan will be a little less fluffy, but it is still going to be great!
Hi! I want to make this recipe but just for 1. is it ok to half all the ingredients amounts? thanks!
Hi Chloe,
Totally, that will work well for you! Please let me know if you give the recipe a try, I hope you love it! xxTieghan
Is it better to freeze the dough or the cooked Naan? Thanks!
Hi Jaime,
I would say freeze the dough:) Let me know if you have any other questions! xx
The family loves this recipe it’s a staple in our dinner rotation!
Hey Tracy,
Happy Friday!! I am thrilled to hear that this recipe was enjoyed, thanks a bunch for giving it a go! xxT
I made this tonight! Probably the best homemade naan I have made! I struggled to get them cooked without burning them though. I guess I have to practice more.
I also didn’t get nice big bubbles just lots of little ones. I definitely will make them again!!
Hey Janine,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for making it!! They do take practice, maybe turn your heat down slightly. Have a great week:) xxT
Hi!
Can I use instant yeast, and if so, do I have to mind the temperature of the water?
Hi there,
Yes, instant yeast will work well, you only want your water to be warm, if it is too hot it will kill the yeast. Let me know if you give the recipe a try, I hope you love it! xx
It’s delicious and really not difficult. Thank you for the recipe! It’s a keeper.
I think it has to rest a bit more. I had a difficult time rolling out that thin. Still very tasty. Will do it again for sure!
Hey Petra,
Awesome!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! ?xx
I’ve made these twice (with yeast), and they turned out great both times. The key is roll them absolutely paper thin, or you get a bready pancake. The second time, I modified a little to squeeze the prep time into a weeknight dinner. I only let them rise for 40 minutes in a warm place; I didn’t bother brushing them with butter; and I didn’t make the garlic spread (it was “too spicy” for the kids anyway). Instead, I just smeared the pan with a little butter between each one and sprinkled them with salt in the pan. They turned out great, and I used them for wraps for the roasted tumeric chicken pitas on this site.
Hey Jen,
Thanks so much for giving this recipe a go and sharing your feedback!! I love to hear that it was a winner:) xTieghan
Hi!
I don’t have Greek yogurt on hand but I do have whole milk regular yogurt, will that work? And I also don’t have a stand mixer 🙁 is a hand mixer fine?
Hey Briana,
Yes, whole milk yogurt should work for you! Just use a wooden spoon to mix and then knead by hand. I hope you love the recipe, please let me know if you give it a try! xx
Is half the melted butter supposed to go in with the dough? I don’t see that in the instructions. Thanks! ?
Hi Sarah,
You are using the first half of the melted butter in step 4 and the remaining half of the melted butter in step 5. Please let me know if you have any other questions!! xx
Hi Teighan, we’ve tried this a few times and find that ours turning out a bit thick/seem to rise when they are cooking. Any tips?
PS- thank you!! We love your recipes
Hey Elle,
Thanks so much for giving the recipe a try! I would say to try and roll the dough thinner, like as thin as you can get it. I hope that helps! xTieghan
Is it possible to get rid of the adds on your website. They are very annoying. Haha
Hi Susan,
So sorry you feel this way, but ads are a major source of income and the only way I am able to provide FREE recipes daily:) I hope this makes sense! xTieghan
How long can the dough be stored in the freezer?
Hi Rosie,
You can keep the dough in the freezer for up to 3 months. Please let me know if you have any other questions! xx
I’ve made this recipe a few times (absolutely love!) but sometimes it’s too much naan to make for one or two meals. So, to have the opportunity to make fresh naan from dough, curious how long you would recommend storing dough in the fridge? And if dough is stored in the freezer, how is best to thaw? Thanks!
Hi Liz,
Happy Sunday!! I am thrilled that this recipe was enjoyed, thanks for trying it out!! I would keep in the fridge for no more than 48 hours and freezer for no more than 3 months. You can just thaw on the counter. ?xx
So excited to try this recipe! Can the all-purpose flour be swapped for GF flour?
Hi Kiersten,
Yes, that will work well for you! Let me know if you give the recipe a try, I hope it turns out amazing for you! xx
Made these tonight to go with our leftover buttered cauliflower and chickpea from last night. Really yummy. But I had issues with my yeast (I make bread all the time with the same yeast so not sure why?). Then I used nonfat yogurt bc it’s what I had. My dough was very sticky and everything turned out ok but it was tough to roll out and transfer to the pan. It also took over an hour to cook all the dough. I could maybe do a half recipe next time!
Hi Martha,
Thanks for giving the recipe a try, sorry to hear about your yeast! Let me know if I can help in anyway! xx
Loved this!!! You were totally right by the half way mark I felt like a pro, so many fluffy bubbles.
Also I don’t think my milk was warm enough so it affected my yeast ( my fault,noted for next time), but regardless it was so so yummy!!
Hey there,
Wonderful!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed!! ?xTieghan